From the Cook
From the Cook
From the Cook
1/4
Instructions
1
Preheat the oven to 350 degrees and spray a standard loaf pan with cooking spray.
2
Mash the banana in a large bowl. Add the eggs, olive oil, maple syrup and vanilla, and whisk until well combined.
3
Add the almond flour, baking powder, baking soda and salt to the wet ingredients, then whisk until no lumps remain. Stir in the chocolate chips.
4
Pour the batter into the prepared pan and spread evenly. Bake on the middle rack of the oven for 55-60 minutes or until golden brown and a toothpick inserted into the center comes out clean. Remove from heat and cool completely on a wire rack. Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Banana Ripeness is Critical 🍌Use very ripe bananas with brown spots on the skin—they contain more natural sugars and moisture, which enhances flavor and helps bind the gluten-free flour mixture without additional refined sugars.
- Toast Your Almond Flour 🥜Lightly toast the almond flour in a dry skillet for 2-3 minutes before mixing to deepen its nutty flavor and reduce any raw taste that can occur in gluten-free baking.
- Don't Overmix the Batter 🥄Mix just until ingredients are combined—overmixing develops gluten structure in regular flour, and while this bread is gluten-free, excessive mixing can create a dense, tough crumb.
- Chocolate Chip Distribution 🍫Toss dark chocolate chips lightly in almond flour before folding into the batter to prevent them from sinking to the bottom and ensure even distribution throughout each slice.
- Use an Oil-Based Batter 🫒The extra virgin olive oil keeps gluten-free banana bread moist and tender for several days—avoid butter-heavy recipes which can dry out faster since gluten-free flours absorb moisture differently.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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